Ratatouille

Ingredients:

• 2 T olive oil
• 3 cloves garlic
• 2 tsp dried parsley
• 1 eggplant, cut into 1/2 inch cubes, salted
• 1 cup grated Parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, chopped

Preheat oven to 350°. Coat bottom & sides of a 2qt casserole dish with 1T olive oil.

Heat remaining 1T of olive oil in medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley & eggplant, sauté until eggplant is soft - about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across the bottom of your prepared dish & sprinkle with a few tablespoons of Parmesan cheese.

Spread zucchini in an even layer over the top, lightly salt, & sprinkle again with a few tablespoons of Parmesan cheese. (notice a trend here)

Repeat the layering process :
onions
salt
cheese

mushrooms
salt
cheese

bell pepper
salt
cheese

tomatoes
salt
cheese

Bake for about 45 minutes, until tomatoes start to brown.

Serve as the main dish over buttered herb noodles or as a side dish to a tasty Italian sausage marinara pasta dish! YUM!!

Seriously. Both the guys here WHINE about having to eat veggies...I served the Ratatouille as a main dish over buttered herb noodles with some garlic bread. Keep in mind there's not one stitch of meat...BOTH of them ASKED for a second serving! SCORE!!!!